Drunken Stuffed Figs Recipe

Using a marinade injector baster inject figs with about 1 tablespoon cognac dividing the amount equally amongst the figs. Chill in the refrigerator while preparing remaining ingredients.

In a medium bowl blend remaining cognac mascarpone cheese and 3/4 of the confectioners' sugar. Chill in the refrigerator while preparing remaining ingredients.

In a blender or food processor mix toasted hazelnuts mint leaves and remaining confectioner' sugar. Place the mixture in a medium bowl.

Remove stems from figs and cut in half lengthwise. Fill halves with equal portions of the cognac and mascarpone cheese mixture. Roll in the hazelnut mixture. Arrange on a medium serving platter cheese side up and chill in the refrigerator until serving.